1

1

To make the Mongolian sauce: In a small pot, combine the dates, ginger, garlic, tamari, and 1 cup of water. You can prep your stir-fry ingredients at this time.

2

To make the Mongolian sauce: In a small pot, combine the dates, ginger, garlic, tamari, and 1 cup of water. You can prep your stir-fry ingredients at this time.

2

To make the Mongolian sauce: In a small pot, combine the dates, ginger, garlic, tamari, and 1 cup of water. You can prep your stir-fry ingredients at this time.

3

Cover and simmer, 5-7 minutes, until dates are falling apart.

3

Cover and simmer, 5-7 minutes, until dates are falling apart.

3

Cover and simmer, 5-7 minutes, until dates are falling apart.

4

When the dates are falling apart, remove from the heat.

4

When the dates are falling apart, remove from the heat.

4

When the dates are falling apart, remove from the heat.

5

To prepare the stir-fry ingredients, cut the tempeh into 1/4-inch thick slices.

5

To prepare the stir-fry ingredients, cut the tempeh into 1/4-inch thick slices.

5

To prepare the stir-fry ingredients, cut the tempeh into 1/4-inch thick slices.

6

Trim the broccoli and cut into bite-sized pieces..

6

Trim the broccoli and cut into bite-sized pieces..

6

Trim the broccoli and cut into bite-sized pieces..

7

Separate the green and white parts of the scallion and slice both parts.

7

Separate the green and white parts of the scallion and slice both parts.

7

Separate the green and white parts of the scallion and slice both parts.

8

8

8

9

Transfer the mixture to a food processor or blender.

9

Transfer the mixture to a food processor or blender.

9

Transfer the mixture to a food processor or blender.

10

Puree until smooth. Transfer to a smaller container.

10

Puree until smooth. Transfer to a smaller container.

10

Puree until smooth. Transfer to a smaller container.

11

Add the green parts of the scallions to the Mongolian sauce.

11

Add the green parts of the scallions to the Mongolian sauce.

11

Add the green parts of the scallions to the Mongolian sauce.

12

To make the stir-fry: Preheat a wide pan or wok over medium-high heat.

12

To make the stir-fry: Preheat a wide pan or wok over medium-high heat.

12

To make the stir-fry: Preheat a wide pan or wok over medium-high heat.

13

Add the tempeh in a single layer and let brown, about 3 minutes.

13

Add the tempeh in a single layer and let brown, about 3 minutes.

13

Add the tempeh in a single layer and let brown, about 3 minutes.

14

When the tempeh is brown on one side, flip it to brown on the second side, another 3 minutes.

14

When the tempeh is brown on one side, flip it to brown on the second side, another 3 minutes.

14

When the tempeh is brown on one side, flip it to brown on the second side, another 3 minutes.

15

When the tempeh is brown on both sides, add the broccoli, scallions, and 1/2 cup of the Mongolian sauce to the pan. Add 1/2 cup of water.

15

When the tempeh is brown on both sides, add the broccoli, scallions, and 1/2 cup of the Mongolian sauce to the pan. Add 1/2 cup of water.

15

When the tempeh is brown on both sides, add the broccoli, scallions, and 1/2 cup of the Mongolian sauce to the pan. Add 1/2 cup of water.

16

Cover the pan and let the broccoli steam.

16

Cover the pan and let the broccoli steam.

16

Cover the pan and let the broccoli steam.

17

When the broccoli is tender enough for a knife to slide in and out, the stir-fry is ready.

17

When the broccoli is tender enough for a knife to slide in and out, the stir-fry is ready.

17

When the broccoli is tender enough for a knife to slide in and out, the stir-fry is ready.

18

Immediately remove from the heat and serve over Red Rice, Brown Rice, or enjoy plain.
Chef's Tip: You won't use all of the sauce for this recipe, so use extra as a marinade, salad dressing, or dip for roasted potato wedges.

18

Immediately remove from the heat and serve over Red Rice, Brown Rice, or enjoy plain.
Chef's Tip: You won't use all of the sauce for this recipe, so use extra as a marinade, salad dressing, or dip for roasted potato wedges.

18

Immediately remove from the heat and serve over Red Rice, Brown Rice, or enjoy plain.
Chef's Tip: You won't use all of the sauce for this recipe, so use extra as a marinade, salad dressing, or dip for roasted potato wedges.

Embed Photorecipe

Mongolian Tempeh and Broccoli

1

Mongolian Tempeh and Broccoli

2

To make the Mongolian sauce: In a small pot, combine the dates, ginger, garlic, tamari, and 1 cup of water. You can prep your stir-fry ingredients at this time.

Mongolian Tempeh and Broccoli

3

Cover and simmer, 5-7 minutes, until dates are falling apart.

Mongolian Tempeh and Broccoli

4

When the dates are falling apart, remove from the heat.

Mongolian Tempeh and Broccoli

5

To prepare the stir-fry ingredients, cut the tempeh into 1/4-inch thick slices.

Mongolian Tempeh and Broccoli

6

Trim the broccoli and cut into bite-sized pieces..

Mongolian Tempeh and Broccoli

7

Separate the green and white parts of the scallion and slice both parts.

Mongolian Tempeh and Broccoli

8

Mongolian Tempeh and Broccoli

9

Transfer the mixture to a food processor or blender.

Mongolian Tempeh and Broccoli

10

Puree until smooth. Transfer to a smaller container.

Mongolian Tempeh and Broccoli

11

Add the green parts of the scallions to the Mongolian sauce.

Mongolian Tempeh and Broccoli

12

To make the stir-fry: Preheat a wide pan or wok over medium-high heat.

Mongolian Tempeh and Broccoli

13

Add the tempeh in a single layer and let brown, about 3 minutes.

Mongolian Tempeh and Broccoli

14

When the tempeh is brown on one side, flip it to brown on the second side, another 3 minutes.

Mongolian Tempeh and Broccoli

15

When the tempeh is brown on both sides, add the broccoli, scallions, and 1/2 cup of the Mongolian sauce to the pan. Add 1/2 cup of water.

Mongolian Tempeh and Broccoli

16

Cover the pan and let the broccoli steam.

Mongolian Tempeh and Broccoli

17

When the broccoli is tender enough for a knife to slide in and out, the stir-fry is ready.

Mongolian Tempeh and Broccoli

18

Immediately remove from the heat and serve over Red Rice, Brown Rice, or enjoy plain.
Chef's Tip: You won't use all of the sauce for this recipe, so use extra as a marinade, salad dressing, or dip for roasted potato wedges.

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